Belgian Golden Strong Ale can be devilishly tricky to make (see what I did there? Last “devil” pun, I promise). Like a lot of simple-recipe beers, there’s a risk that this turns out either boring (possible) or one-note (likely). The best versions of the style, though, make you sit up straight, look at the glass, and remind yourself that simple – done well – can be really, really satisfying. It’s not just a stripped-down version of Belgian Tripel, though it has that reputation. Instead, Belgian Golden Strong is more like a race car: Spartan, functional, and high-performing. If you make this and get something that’s good for getting drunk but not for pairing with food, then you’re letting one of the world’s great beer styles just pass you by.
STYLE
The Belgian Golden Strong is a strong, pale Belgian style. From a style perspective, though, it can be tough to differentiate because it bears some superficial and structural similarities to Belgian Tripel. It’s pale in color, highly carbonated, relatively high in alcohol, features some interesting fermentation characteristics, and finishes relatively dry. Wait, how is this not a Belgian Tripel? Oh, right: because it’s all of those things, but pushed a little more to their edges. Pale? Yes – but almost bone white, especially given the ABV. Dry? Yes – but with an emphasis on the bitter and not the spicy. Highly carbonated? Yes – but bordering on spritzy and overly-carbonic.
I don’t even like using Tripel as a starting point – this style is much more reminiscent of the kinds of stripped-down German Pilsners you can get, where you’d say, “OK, it’s got a lot in common with Czech Pilsner, but…” Simpler, sharper, and starker is the name of the game here, even in the presence of a very active fermentation and plenty of alcohol complexity.